Pepper Belly Pete Mac and Cheese Recipe
Loaded with cheddar, Pepper Jack, beef, and roasted peppers — this Pepper Belly Pete Mac and Cheese Recipe is bold comfort food perfection.
Equipment
- Large pot
- Skillet or sauté pan
- Medium saucepan
- Whisk
- 9x13-inch baking dish
- Wooden spoon or spatula
- Cheese grater
Ingredients
For the Pasta:
- 1 lb elbow macaroni or cavatappi for extra flair
- 1 tbsp salt for the pasta water
For the Meat & Pepper Mix:
- 1 lb ground beef or half sausage, half beef in case you want to be very adventurous
- 1 medium onion diced
- 2 jalapeños diced (omitting seeds to reduce the heat)
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Cheese Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk whole milk or half-and-half, to add a metric ton of creaminess
- 1 cup heavy cream
- 3 cups sharp cheddar cheese grated.
- 1 cup Monterey Jack cheese grated.
- 1/2 cup Pepper Jack cheese to give it that spicy touch
- ½ tsp mustard powder not compulsory, but brings flavor
- 1/4 tsp cayenne add more or less spices depending on your comfort level
- To the Topping not essential, but divine:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ½ cup extra shredded cheddar
Instructions
Step 1: Cook the Pasta
- Cook the macaroni in salty water until al dente. You do not want it mushy, as it will cook later on in the cooker. Drain it and set aside.
Step 2: Beef and Peppers Cooking.
- In a big saucepan, cook the ground meat on medium heat. When it is half-cooked, add your onions, bell peppers, jalapeño peppers and garlic. The smell at this point? Absolute heaven. Sprinkle it with pepper, chili powder and paprika. Bake until all is soft and fragrant. Set aside.
Step 3: Make the Cheese Sauce
- It is in this case that magic occurs. Heat the butter over medium heat in a medium saucepan. Add in the flour and stir and cook for around 1 minute to form a smooth roux. Slowly pour in the milk and cream and keep on whisking until it becomes a smooth velvety sauce.
- Now turn the burner down and add one handful of cheeses at a time. See it melt to a molten stream of cheesy perfection. Add mustard powder and cayenne, make it hot.
Step 4: Combine Everything
- Put the pasta, the beef and pepper mixture, and the cheese sauce together in the largest mixing bowl. Gently stir it around to ensure that all the pasta is covered with that so-good sauce.
Step 5: Bake (Not necessary but suggested)
- Put it all into your baking dish. When you want the crunchy top (which I do each time), crisp your panko in melting butter and sprinkle over the top, and then a few more bits of cheddar. Bake at 180 o C (375 o F) approximately 20 to 25 minutes or until bubbles start appearing golden.
- Then… breathe it in. That smell is pure comfort.